Instructions

To make the chicken mousse, in a food processor place the diced chicken and egg white and blitz until smooth, gently fold in the double cream and season well, leave to chill in the refrigerator for 10 minutes.

To make the fritters add the diced rabbit to the chicken mousse, with the chopped thyme, place into a piping bag and pipe 5 cm long lozenges onto baking parchment, chill well.

Add the lemon zest and chopped herbs to the Panko breadcrumbs and season with salt and pepper.

Next take each fritter and dip into the flour, then egg and then the breadcrumb mix making sure each is well coated.

Deep fry in a 175c fryer or oil until golden brown and at least 75c in the centre, place in a 100c oven to keep warm.

Combine all the salsa ingredients into a bowl and mix well, serve on the side of the fritters as refreshing accompaniment.